Ready to Bake Batter

Orange Creamsicle Poke Cake

Makes 1 half sheet cake


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 3 oz. Orange gelatin
  • 1 cup Boiling water
  • ½ cup Cold water
  • Whipped topping
  • Fresh Oranges plus zest, garnish


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze all of batter into pan.
  4. For convection oven, bake at 300°F at low fan speed for 25-30 minutes, turning pan halfway through bake time.
  5. Allow cake to cool 10 minutes.
  6. Using a fork, poke holes all over the cake.
  7. Place the boiling water in a bowl and add the orange gelatin; whisk until completely dissolved. Stir in the cold water.
  8. Pour gelatin over the cake, cover and chill for 3 hours or overnight.
  9. Frost the cake with the whipped topping and decorate with orange wedges and orange zest.
Subscribe to our monthly FlipNotes Newsletter